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Constructor ganache: Fried semi-finished product crumb (in No. 142)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 945.9 g
unfinished
products
in kind
in solids
Sign up85.5 422.12 360.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 281.41 236.39 
Granulated sugar99.85281.41 280.99 
Melange27.0 281.41 75.98 
Vanilla powder99.852.81 2.81 
Sign up—  1.41 —   
Total957.08 
Output in finished product94.0 945.90 889.15 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %273.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %215.715 maximum
total fat, %25125-40
milk solids not fat (MSNF), %3.9
proteins, %76
alcohol, %0.0